Effect of processing methods on the volatile components of Ethmalosa fimbriata using a two‐dimensional gas chromatography‐time‐of‐flight mass spectrometry (GC × GC‐TOF‐MS) technique

Autor:	Jean Michel Njinkoue, Monisola I. Ikhile, Derek Tantoh Ndinteh, Mokgadi Precious Mphahlele, Johnson Oluwaseun Odukoya, Eugenie Kayitesi, Inocent Gouado, Charlotte Mungho Tata
Rok vydání:	2020
Předmět:	Chromatography biology Chemistry General Chemical Engineering General Chemistry Time-of-flight mass spectrometry biology.organism_classification Ethmalosa fimbriata Gc tof ms Food Science Processing methods
Zdroj:	Journal of Food Processing and Preservation. 45
ISSN:	1745-4549 0145-8892
DOI:	10.1111/jfpp.15110
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cac37d4111fc61a545704a06790be147 https://doi.org/10.1111/jfpp.15110 Zobrazit plný text záznamu